8. Place jars on jelly-roll pan to catch brine that overflows during
fermentation and curing.

9. Keep cabbage covered with brine. If necessary, open
jars and add more brine made by dissolving 1-1/2 tablespoons salt in 1 quart
water.

Sauerkraut is cured and ready to can in 6 to 8 weeks. Clean rims of jars,
replacing lids if necessary; screw band tight. Set jars in water-bath canner
filled with cold water. Water should extend 2 inches above jars. Bring water
slowly to boiling. Process sauerkraut (pints or quarts) 30 minutes.